I could be pedantic and huffy and insist that "stilt" is not a verb (which, indeed, it isn't,) but I kind of like your creative extension of the erstwhile noun, so . . . :thumbsup:
At least now I grok your intended meaning, i.e., "propped up by."
We are indeed two monkeys on that self-same limb, for the same twin principles. :awe:
Or you could go ATOT and berate my mother or a quick jab at my intelligence. Merriam Webster disagrees with your verb assessment, or maybe I am mistaken in that it needs the "ed" suffix to be a true transitive verb. Either way, Latin in forum posts is always a plus.
Shall we delve into cookware/methods as well? I am a cast iron/gas flame junkie myself. Split between olive oil and butter as my lubricant. I use oil if there will not be egg in my dish, and butter if there will be. I also go with butter if I will be including starchy things like potatoes and rice.
Its what I will miss most when I leave.
That said, comparing a hatch to an anaheim is like comparing legos to megablocks...
The food is easily the thing I miss most about New Mexico, but a landscape that has a wide variety and hot springs is a close second.
Hatch chiles are great, and worthy of recognition, but some of the local breeds, like the Chimayo or Espanola, are even better. As you said, once you have had these varieties properly roasted, it is hard to go back to Anaheims.
Picking them off the plant, roasting them, and eating them all in the same day is a food nirvana that leaves a permanent impression on your mind. That I fell so quickly back into settling for mediocre food when moving back to Ohio is a bit sad. I do have a source for fresh veggies so I make sure to indulge that fix, but the climate here does not lend itself to proper pepper growing.
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